Old Fashioned Herb Bread Recipe
Ingredients
1 pkg. active dry yeast
1/4 cup warm water
3/4 cup milk, scalded
3 tablespoons butter
3 tablespoons sugar
1 1/2 teaspoons salt
3 to 3 1/2 cups all purpose flour
1 egg, beaten
1/4 teaspoon ground nutmeg
2 to 3 teaspoons crushed sage
Directions
Soften yeast in the warm water.
Blend milk, butter, sugar, and salt thoroughly in a large bowl; cool to warm.
Add 1 cup flour and beat thoroughly.
Beat in egg, nutmeg, and sage, then the yeast.
Mix in enough remaining flour to make a soft (but not sticky) dough.
Turn onto a lightly floured surface and knead until smooth and elastic.
Put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, 1 hour.
Punch down dough and let rest about 10 minutes.
Shape dough into a round loaf.
Place in a greased 9-inch pie pan and let rise again until doubled, about 45 minutes.
Brush lightly with slightly beaten egg white.
Sprinkle with caraway seed.
Bake at 400°F 10 minutes; reduce oven temperature to 375°F and bake 20 to 25 minutes, or until bread is well browned.
Blend milk, butter, sugar, and salt thoroughly in a large bowl; cool to warm.
Add 1 cup flour and beat thoroughly.
Beat in egg, nutmeg, and sage, then the yeast.
Mix in enough remaining flour to make a soft (but not sticky) dough.
Turn onto a lightly floured surface and knead until smooth and elastic.
Put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, 1 hour.
Punch down dough and let rest about 10 minutes.
Shape dough into a round loaf.
Place in a greased 9-inch pie pan and let rise again until doubled, about 45 minutes.
Brush lightly with slightly beaten egg white.
Sprinkle with caraway seed.
Bake at 400°F 10 minutes; reduce oven temperature to 375°F and bake 20 to 25 minutes, or until bread is well browned.
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